Lately I have been on a pork tenderloin kick! It’s lean, easy to prep and quick to cook. Talk about versatile – you can do so many different things with pork tenderloin. Slice the pork into medallions and it cooks on the stove top in just minutes. Set it aside covered to keep it warm while you make a very simple pan sauce with red wine, garlic, kalamata olives, oregano and a smidgen of Dijon mustard.
This recipe cooks up quickly so be sure to prep all of the sauce ingredients before you start cooking the pork.
Kalamata olives are my favorite and they go perfectly in this tangy sauce. A little cornstarch dissolved in water is all it takes to slightly thicken the sauce yet keep it low fat and healthy. Before starting the pork recipe, veggies were prepped and popped in the oven to roast. Sweet potatoes were started in the microwave and it all came together for a fast filling weeknight meal.
Pork Tenderloin with Red Wine Pan Sauce
1 large pork tenderloin about 1 pound, trimmed and patted dry, cut into 12 slices
2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup dry red wine
2 teaspoons Dijon mustard
1/4 cup pitted, sliced kalamata olives
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon cornstarch, dissolved in 1 teaspoon cold water
Mix wine, broth, mustard, olives, garlic and oregano in a liquid measuring cup. In a separate small container mix together cornstarch and cold water. Set aside.
Heat a large skillet over medium-high heat, add olive oil. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side.
Set aside cooked pork, covered to keep it warm. Add wine mixture to the hot skillet and reduce by half. Whisk in cornstarch mixture and stir until thickened. Pour over pork medallions and serve.
Yield: 4 servings
Serving Size: 3 medallions topped with pan sauce
Estimated Nutritional Information
Per Serving: Calories 194, Fat 7.6g, Cholesterol 45mg, Sodium 346.3mg, Carbs 3.5g, Protein 24.3g, Fiber o.2g WWPP 5
Recipe Adapted From The Perfect Recipe for Losing Weight & Eating Great.
I don’t know how the days pass so quickly but since I have my mobility back time is flying by! My list of chores, errands and things to do seems to be never ending. There just doesn’t seem to be time to sit down and write posts or read blogs. That is a good thing because it means I am moving and burning calories!
Last Saturday morning hubby Tom and I both woke up around 4:30 (who does that on a Saturday morning?) and we decided to get up and get ready to go on one of our favorite hiking trails.We usually stop and pick up Subway sandwiches but it didn’t open up early enough for us early birds, so we scrounged around in the kitchen and made do with what we had. PBJ on Eziekel bread for me!. It was the perfect weather for trail hiking. Cool to start out and then it warmed up. We had to share the trail with lots of horseback riders (which means you dodge horse poo along the way) and a sprinkling of other hikers here and there. We found a lovely spot for resting and eating lunch on a little hillside with a view. Somehow food out on the trail always tastes so much better.
Daughter Katy has waited 6 months for me to be able to walk with her on the American River Trail near her abode and it finally happened this week. This is a view of the American River – you can see for miles and miles. We had so much fun walking and talking – good girl time.
This morning I was excited to go with hubby Tom on the trail near our house for an early morning walk! The last time I was on this trail was about 6 months ago! Although I am very happy to have a treadmill at home to walk on, nothing compares to walking outside in the fresh air. Post foot surgery, life is getting back to my normal and I must say it feels amazing.
Walking, hiking and working out with weights are keeping me busy these days. I seem to be losing inches but not a lot of movement on the scale. Most likely because I am getting back muscle that was lost from lack of exercise. I am happy to be losing inches!
Add Your Thoughts…
What type of exercise are you doing?